Chambers's cookery for young housewives

Weigh the meat, and put it into a pot with sufficient cold water to cover it well ; bring it to the boil, and skim it ; throw in a little cold water to put it off the boil ; draw it to the side of the fire, and allow it to cook very gently for the rest of the time. Allow twenty minutes for each pound, and twenty minutes over, from the time the water boils. The appropriate garnishing for this and other pieces of boiled salt beef is carrot, turnip, and small greens; which should be added to the pot one hour before the meat is cooked. Put a little of the liquor in which it has been boiled, in the dish. BOILED LEG OF MUTTON — LAMB — CALF’S HEAD. TO BOIL A LEG OF MUTTON. 1 leg of mutton. | J pint caper sauce. A leg of mutton should be kept for four or five days before it is boiled. Before putting it into the pot, bend round the shank, cutting the tendon at the joint if necessary, so as to shorten the leg. Some persons, to make the joint look white and tasteful, wrap it tightly in a cloth while boiling ; but this spoils the liquor for broth. Vegetables should not be boiled with a leg of mutton, as they would flavour the meat. Dish the leg with a little of the liquor, placing the lower side uppermost, conveniently for carving. A good leg of mutton will soon yield sufficient gravy. The sauce used is finely-chopped capers in melted butter. Turnips, mashed or whole, are the appropriate vegetable to be eaten with this dish. TO BOIL A LEG OF LAMB. 1 leg of lamb. | l loin of lamb, i pint melted butter. I 2 oz. butter. A leg of lamb, when well boiled, is a delicate and excellent dish. When whiteness is desired, it should be wrapped in a cloth before boiling. Garnish with the loin cut into chops and fried. The sauce used is plain melted butter, or parsley and butter. TO BOIL CALF’S HEAD. 1 calf's head. 1 table-spoonful vinegar. Pepper and salt. 1 oz. butter. 1 oz. flour. S gills of liquor. 2 table-spoonfuls chopped parsley. Glean and split the head, and take out the brains. Lay the head in cold water for two hours, to whiten it. Then tie it in a cloth, and boil for two and a half hours. Boil the brains in vinegar and water for twenty minutes. Put one half of the brains into the sauce. Skin the tongue; put the remainder of the brains round it in a separate dish, and serve at the same time with the head. Pour the sauce over the head, and serve very hot. Sauce. Melt the butter in a small pan. Add the flour, BOILED VEAL — TURKEY. and when well mixed, pour on the liquor from the head ; stir until boiling. Season and add the parsley and brains. Any portions of the head left will make a good dish, cut in slices, heated, and served in a rich piquante sauce. Calf’s head served in this way is the famous Tate da Veau of the French. See Sauce Piquante. TO BOIL VEAL. 4 lb. knuckle of veal. I 2 lb. ham or bacon. i pint parsley sauce. Yeal is seldom boiled, being too insipid for that mode of dressing. The only part which should be cooked in this manner is the knuckle, which thus requires long boiling, in order to soften the sinews. It is eaten with boiled ham or bacon. The sauce used is parsley and butter. 1 turkey. TO BOIL A TURKEY. | 1 pint parsley sauce. i lb. bread crumbs. } lb. butter or chopped suet. Pepper and salt. 2 table-spoonfuls chopped parsley. 2 eggs. A little milk.